This Sautéed Spinach with Grapes and Almonds recipe is an incredible side dish that comes together in no time. It tastes like something you’d order at a restaurant, but it’s unbelievably easy to prepare at home.
This recipe is based off of a tapas dish I always make sure to order when I see it at Spanish restaurants. Traditionally, the dish is prepared using raisins instead of grapes, and pine nuts instead of almonds (and probably a lot more olive oil if you’re ordering it from a restaurant).
You’ve never tasted a sautéed spinach recipe packed with this much flavor! It comes together quickly, and I wound up making it three times in three days because I loved it so much. You’re going to love this as well, especially if you love a bit of sweetness in your savory dishes like I do.
How to Make Sautéed Spinach with Grapes and Almonds
Step 1: Cook the grapes until soft and juicy
Start by getting a pan nice and hot (I recommend using a flat-sided skillet if you have one), then adding some olive oil. Add the grapes and let them blister a bit, releasing their juices. Swirl the pan around as they cook. You can optionally use a potato masher to help break some of the grapes down. Then let the juices thicken up a bit in the pan until they’re a thin sauce consistency.
Step 2: Cook the shallots and almonds
Transfer the grapes and juices to a bowl and set aside. Turn the heat to low, add some more olive oil, then cook the shallots and almonds until the shallots are soft and the almonds are lightly toasted and golden brown.
Step 3: Wilt the spinach
Add the spinach, stir to coat with the other ingredients, and cover with a lid to steam and wilt. It will look like way too much spinach, but it cooks down to a fraction of that amount, as you can see in the next photo.
Step 4: Add the grapes back to the pan to finish
Season with salt and pepper and serve!
Recipe Notes and Substitutions
As I noted at the beginning, this recipe traditionally uses raisins and pine nuts, which you can absolutely use here. I can’t tell you exactly how many to use; you’ll have to experiment (sorry, I didn’t test the recipe with raisins). I’d start by adding half the amount of grapes used in this recipe since raisins have a more condensed flavor, then adding more to taste as needed. Say it with me: It’s easier to add than to subtract.
Either way, all you have to do is place the raisins in a bowl, boil some water, cover the raisins with the water and let them rehydrate for around 10-15 minutes until plump. Stir them into the dish when you add the spinach.
The pine nuts are an even swap in the recipe.
More Spinach Recipes
You can also see my full archive of spinach recipes here!
Sautéed Spinach with Grapes and Almonds
- 2 tablespoons extra virgin olive oil, divided
- 1 - 1 1/2 cups seedless red grapes (or reconstituted raisins, see notes)
- 3 tablespoons shallots, sliced (around 1 medium)
- 1/4 cup slivered or sliced almonds (or pine nuts)
- 1-2 cloves sliced garlic
- 8 ounces baby spinach
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- Heat a large flat-sided skillet, saucepan or Dutch oven over medium-high heat, then add 1 tablespoon of oil. Add the grapes and cook, swirling the pan frequently, until the grapes begin to soften, blister, and burst, releasing their juices. Continue cooking until the juices thicken, 7-10 minutes, optionally mashing some of the grapes along the way and lowering the heat as needed. When the juices have thickened to a thin sauce consistency, transfer the grapes and liquid to a bowl.
- Reduce the heat to low and add the remaining tablespoon of oil along with the shallots and nuts. Cook, stirring occasionally, until the shallots are soft and the nuts are toasted and fragrant, 4-5 minutes. Add the garlic and cook for an additional minute.
- Add the spinach, stirring to coat with the oil, then cover and steam until wilted, stirring once or twice, 2-3 minutes. Return the grapes to the pan and season with salt and pepper, stirring until the ingredients are evenly combined.
- Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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